More Cuchinta Recipes
By PutoPinoy on Monday, June 11, 2007 At
Monday, June 11, 2007
SIMPLE CUCHINTAIngredients:
- 1-1/2 cups water
- 1 cup rice flour
- 3/4 cup sugar
- 1 teaspoon lye solution
Procedure:
- Combine sugar, lye and water and bring 10 a boil.
- Cool. Add to rice flour and stir until smooth.
- Pour unto cuchinta molds and stream for 15 minutes.
- Serve with grated coconut.
Homemade lye:
- Burn wood till all turns unto ash. Sift and save fine dust. Place in a bottle till needed. When needed, boil enough with equal part of water. Strain in double thickness cloth and save water. Use water as lye.
ATCHUETE (ANNATTO) KUTSINTA
Ingredients:
- 4 cups all-purpose flour
- 4 cups white sugar
- 7 cups water
- 1 tablespoon lye (lihia)
- 1 tablespoon atchuete(annatto) seeds
Procedure:
- Soak atchuete in 1/3 cup water to extract color.
- Mix flour, sugar, lye and the rest of water together. Stir until smooth.
- Blend atchuete extract.
- Fill muffin cups 1/3 full.
- Steam for from 15 to 20 minutes or until firm.
Yield: 8 dozens.
BROWN SUGAR CUCHINTA
Ingredients:
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon lye (lihia)
- 1-1/2 cups water
Procedure:
- Mix all ingredients together.
- Pour in muffin cups 1/3 full.
- Steam for from 15 to 20 minutes or until firm.
- Serve with grated coconut.
Yield: 2 dozens.
